Chips (French Fries) Instructions:
1. Heat oil 3 to 4 inches deep until registers 375°F on a candy thermometer in a deep fat fryer or kettle.
2. Fry small batches of potatoes in hot oil about 8 minutes or until golden brown.
3. Drain on a paper towel lined plate and keep in a warm place.
4. Reheat oil to temperature and continue deep frying until remainder of potatoes is cooked.

Batter Fried Fish Instructions:
1. Meanwhile, combine flour, baking powder, sugar, paprika, salt and pepper in a medium mixing bowl.
2. Add egg, oil and club soda, and then beat until batter is smooth.
3. Dredge fish pieces in flour.
4. With tongs or fork, dip the floured fish pieces into the batter, allowing excess batter to drip into bowl.
5. Fry small batches of fish in hot oil about 3 minutes on each side or until golden brown.
6. Drain on a paper towel lined plate and keep in a warm place.
7. Reheat oil to temperature and continue deep frying until remainder of fish is cooked.
8. Sprinkle Fish and Chips with salt.

Tags:Gluten-free

Variations

Batter Fried Clams

Heat oil and prepare batter as directed in key recipe.

Dredge 1 pound (454 g) fresh clam meat in flour.

With tongs or fork, dip the floured clams into the batter, allowing excess batter to drip into bowl.

Fry small batches of clams in hot oil about 2 to 3 minutes or until golden brown.

Drain on a paper towel lined plate and keep in a warm place.

Reheat oil to temperature and continue deep frying until remainder of clams is cooked.

Sprinkle Batter Fried Clams with salt.

Batter Fried Oysters

Heat oil and prepare batter as directed in key recipe.

Dredge 1 pound (454 g) fresh oyster meat in flour.

With tongs or fork, dip the floured oysters into the batter, allowing excess batter to drip into bowl.

Fry small batches of oysters in hot oil about 2 to 3 minutes or until golden brown.

Drain on a paper towel lined plate and keep in a warm place.

Reheat oil to temperature and continue deep frying until remainder of oysters is cooked.

Sprinkle Batter Fried Oysters with salt.

Batter Fried Scallops

Heat oil and prepare batter as directed in key recipe.

Dredge 1 pound (454 g) fresh scallops in flour.

With tongs or fork, dip the floured scallops into the
batter, allowing excess batter to drip into bowl.

Fry small batches of scallops in hot oil about 3 minutes or
until golden brown.

Drain on a paper towel lined plate and keep in a warm place.

Reheat oil to temperature and continue deep frying until remainder
of scallops is cooked.